I Love Chocolate !
1- Base- combine crumbed biscuits, melted butter and salt then place in chefs toolbox 7inch spring form pan and chill in fridge
2- Filling Add the rest of the ingredients with the melted chocolate and whip until combined, then place on top of biscuit base.
3- Place 2 Cups Water in Pressure cooker
4- Put cheese cake on top of red trivet and place in Pressure cooker, lock lid and have pressure setting on 2.
5- Bring Pressure Cooker to Pressure and cook for 15 minutes at pressure
6- once cooked, take off Heat and allow pressure to come down Naturally (take around 10-15 minute) when pressure button has gone down, unlock pressure cooker, remove cheesecake and allow to chill in the fridge
7- once cheese cake has completely chilled, in 2 litre como advanced saucepan heat approx- 125mls cream, when it simmers and approx 3/4 cup chocolate and whisk, then pour on top of cheese cake and chill. once chilled completly you can take the sides from around cheesecake and serve
Please note the extra cream and chocolate at the end of the recipe. you could add a shot of coffee and make espresso flavoured cheesecake. great served with a dollop of double cream
Made this tonight very rich.One pack of Orion enough for base.The only difficult part was putting cheesecake in and taking it out of pressure cooker on the skillet othewise recipe easy to do .Very rich but delicious.